This easy Orange Chicken recipe tastes just like Panda Express, and it's super easy to make at home! Obviously we will need to deep-fry the chicken, but aside from that, I think anyone can do it.
Looking for more Chinese takeout recipes? Try my Cashew Chicken and Honey Walnut Shrimp next!
About This Recipe
Along with Sweet and Sour Chicken, I consider Orange Chicken to be one of the most iconic Chinese-American foods. And I think it is not a coincidence that their flavor profiles are very similar: sweet and tangy! The main difference is that orange chicken is made with orange juice, whereas sweet and sour chicken is made with ketchup.
I remember when I was little, orange chicken was served at pretty much every Chinese food stall in the food courts. Some restaurants made it better, but overall, they all tasted pretty decent. If you were lucky, you'd get a stall that didn't cheap out on the chicken and just give you a plate of fried batter.
But when you make it at home, you can give yourself a lot of chicken! I used chicken breasts today, since I know a lot of you guys prefer that over chicken thighs, but I will be completely honest, I prefer this with chicken thighs, and that is what I would recommend. It's just way juicier!
Key Ingredients
Chicken breasts: As I said earlier, I prefer chicken thighs, but I know most of you prefer chicken breasts, so I photographed this recipe using breasts!
Egg whites: Make sure you only use whites and not yolks. I found that yolks cause the skin not to be as crispy.
Salt: For seasoning the actual meat!
Cornstarch: I use only cornstarch for the crust. I think it gives the crispiest results.
Orange juice: I highly recommend squeezing the orange juice from fresh oranges- the flavor is much better. If not, Tropicana orange juice is pretty good. If you want extra orange flavor, you can also add some frozen orange juice concentrate.
Rice vinegar + lemon juice: I like this combination of acid because the lemon juice adds a hint of fruitiness as well.
Sugar: You can use either white or brown sugar.
Ginger: Freshly grated for the best flavor.
Instructions
STEP 1: Combine the chicken, egg whites, and salt in a medium bowl. Set aside to marinate for a few minutes.
STEP 2: In the meantime, combine the orange sauce ingredients in a small bowl and set aside.
STEP 3: Add 1 cup of cornstarch to the bowl of chicken and use your hands to toss them until each piece of chicken is coated.
STEP 4: Heat a pot of oil and cook the chicken for 3-4 minutes until golden, crispy, and cooked through.
STEP 5: In a large pan, add the oil and orange sauce. Bring to a boil, then let it bubble over medium heat for 3-4 minutes until thickened.
STEP 6: Add the chicken and toss to coat!
Orange Chicken
Ingredients
- 2 large chicken breasts (or chicken thighs; cut into 1-inch chunks)
- 2 large egg whites
- ½ teaspoon salt
- 1 cup cornstarch
- 1 tablespoon oil
Orange sauce
- ¾ cup orange juice from 2 large oranges
- 5 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- ½ teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- ½ teaspoon salt
Instructions
- In a medium bowl, combine the chicken, egg whites, and salt. Use your hands to squeeze and massage the egg whites over the chicken. Set this aside for a few minutes.
- In the meantime, add all the orange sauce ingredients to a small bowl and mix together. Set aside.
- Add the cornstarch to the bowl, and use your hands to toss the chicken until each piece is completely coated in cornstarch. Transfer to a baking sheet dusted with cornstarch.
- Heat 1 ½ inches of oil to 350°F. Fry half the chicken for 3-4 minutes until golden, crispy, and cooked through. Transfer to a paper towel-lined plate to dry, and repeat with the remaining chicken.
- Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Add the orange sauce and bring to a boil. Reduce to a simmer and let it bubble for 3-4 minutes until thickened. Add the chicken and toss to coat. Serve immediately.
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